Fruity Red Cabbage and Pumpkin Salad
Remove the outer leaves of the cabbage, cut out the stalk and slice the cabbage into thin strips. Place in a bowl with about 1/2 teaspoon of salt, stir and mash with a potato masher until the cabbage is soft and the juice exits. Marinate while covered for about 25 minutes.
Preheat the oven to 200°C (approximately 400°F). Cut the pumpkin flesh into bite-sized pieces and mix with 1 tablespoon of oil. Sprinkle with some salt and place on a baking sheet lined with aluminum foil and bake in the oven for about 20 minutes until al dente.
Peel the shallot and finely chop. Rinse the pears, remove the cores and cut into thin sticks. Add the vinegar to the orange juice, honey, remaining oil and season with salt and pepper. Mix together with the pears and diced shallots. Then mix well with the cabbage and season the salad.
Arrange on plates. Distribute the warm pumpkin on top and serve sprinkled with coarsely chopped nuts.